Trouver une recette :

Almonds Croquettes

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Beware……… once you’ve tasted an almond croquette, it’s difficult to stop eating them …

 

 

For 28 croquettes:

 

  • 300g plain flour
  • 1 tsp of dried yeast 
  • 2 pinches of salt
  • 160g of caster sugar
  • zest of 1 lemon
  • 120g softened butter
  • 2 medium eggs,beaten
  • 150g whole almonds
  • 1 baking sheet 30×40

 

Almonds Croquettes

 

 

 

 

 

 

 

 

 

 

 

 

  • Knead to together these ingredients in the following order: flour, yeast. Salt, sugar, lemon zest, butter, cut into dice, either by hand or in a food processor.  When you have obtained short consistency, add the beaten eggs and then the almonds. Keep a little egg aside to brush the cake before baking. 
    Knead lightly for 1 minute to obtain a firm dough.  
  • Preheat the oven to 180°.
  • Place the ball of dough on a floured surface.  Chop it roughly to cut up the almonds, then gather together the dough and place it on the baking sheet lined with baking parchment.  Roll it between your hands to make a fat sausage.
  • Brush with the remaing egg, diluted with a little milk if necessary. 
  • Bake on the middle shelf for 40 minutes.
  • When the cake is cool, cut into slices the thickness of your finger.  
  • Bon appétit!

 

Image

 

These croquettes should keep for 15 days in a tin. 

A recipe from Michèle.

Print

Gazelle horn biscuits

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

A big thank you to Sadia for sharing this authentic Moroccan recipe with us.

 

 

For 25 biscuits:

Filling:

  • 150g caster sugar
  • 300g ground almonds
  • 45g melted butter
  • 30g orange-flower water

Pastry case:

  • 160g plain flour
  • 15g caster sugar
  • 15g melted butter
  • 90g orange-flower water

 

Gazelle horn biscuits

 

 

 

 

 

 

 

 

 

 



    • Toast the ground almonds:  Line a 30X40cm baking sheet with baking parchment, spread the ground almonds on to it and put in oven to colour slightly.  Remove, stir with a fork and repeat the process 3 times.
    • In a large bowl, mix the ground almonds, sugar and melted butter.  Add the orange-flower water and form the mixture into a ball.  Refrigerate for an hour (it will harden and become easier to handle).
    • Prepare the pastry:  in a large bowl mix the flour, sugar, butter and orange-flower water to make a soft dough.  Cover and put in a cool place to harden.
    • When the pastry is hard, form into a long sausage, then cut into 25 pieces, which you then form into balls with your hands. 
      {mosimage}{mosimage}On your worktop, roll out the balls of pastry as thinly as possible.  Take 20gr of the almond mixture and form into a thin roll, place this onto the pastry and fold over the edges to create a crescent shape (see photo).  Place on a baking tray and repeat the process with the remaining pastry to give you 25 crescents.

    ImageImage
    1. Cook in an oven pre-heated to 180° for 12mins taking care not to allow the pastry to colour.
    2. When cool dredge the biscuits with icing sugar.


 

Image

 

Keep in an airtight tin.

Print

Date crescents

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

Small energy-rich pastries to have with your tea or out on a walk.

 

 

For 24 pastries:

 

  • 125g softened butter
  • 125g caster sugar
  • Grated zest of ½ an orange
  • 250g plain flour
  • 3 tbsp milk
  • 1/2 sachet baking powder
  • 180g dates, stoned and grateds
  • 4 tbsp water
  • 50g Demerara sugar

 

Date crescents

 

 

 

 

 

 

 

 

 

 



    • Prepare the dates:  soften the dates in a pan with 4 tbsp water for 5 minutes stirring every so often.  Set aside
    • Prepare the dough:  in a large bowl beat the softened butter, sugar and the grated orange rind till pale.
    • Fold in the flour and baking powder, then add the milk and form into a ball.
    • Pre-heat oven to 180°.
    • Take ½ the dough and roll out on a sheet of baking parchment to 3mm thick.  If the dough is too soft, let in it stiffen in the fridge for 15 minutes.  Using a pastry-cutter or wheel, cut the dough into rounds 6cm in diameter.  Place a teaspoon of the date mixture on one side of the circle, then fold over to form a half moon.  Seal the edge with your fingers.  Repeat till all the dough has been used up.  This should make 24 pastries.
    • Brush with milk, sprinkle with Demerara sugar and cook for approx 15 minutes till just golden.

 

Image

 

These pastries will keep for 2 days in a sealed tin.

Print

Walnuts and apricots cantuccini

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

These crunchy little twice-baked biscuits are traditionally served in Italy for dunking into Vin Santo at the end of a meal.  They also make the perfect accompaniment to cool, creamy ices and fruit fools.

 

 

For 28 biscuits:

 

  • 225g plain flour (t55)
  • 1/2 tsp baking powder 
  • 150g caster sugar
  • 120gorganic dried apricots
    roughly chopped
  • 1 c.à.s de miel
  • 100g walnuts chopped
  • 2 medium eggs

Image

 

 

 

 

 

 

 

 

 

Preparation 20mins
Cooking time 30mins.

 





  • Preheat the oven to 190°C/gas mk 5).  Sieve the flour and baking powder into a large bowl.  Stir in the sugar, walnuts and apricots? Add the beaten eggs and knead the mixture together to form a dough.
  • Divide the dough into 2 equal pieces and form each one into a log about 24cm in length.  Space them well apart on a non-stick (or lined) baking tray and bake for about 25mins or so till firm and golden.
  • Remove from the oven; cool the logs slightly and cut into 1cm thick slices on a slight diagonal.  Lay them flat in a single layer on the baking tray and return to the oven for 5mins on each side, until golden.  Cool on a wire rack.

Print

Oat biscuits

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

Packed with cereals, these biscuits are good for your heart so ake them in advance for tea or when you’re out for a walk.

 

 

60 -70 biscuits:

  • 90g softened butter
  • 90g margarine
  • 90g granulated sugar
  • 120g brown sugar
  • 1 egg
  • 80g whole milk
  • 1 pinch salt
  • 480g plain flour
  • 100g milled oatflakes
  • 65g  buckwheat flour
  • 1 level tsp bicarb
  • 1 heaped tsp powdered aniseed
  • 1 pastry cutter 5.5cm in diameter

 

Oat biscuits

 

 

 

 

 

 

 

 

 

 





  • In a large bowl or in your mixer, beat together the softened butter, margarine and sugar till the mixture is light and airy.
  • Add the egg and blend till smooth
  • Add remaining ingredients and blend till the mixture forms a smooth firm ball.
  • Pre-eat oven to 180°..
  • Take ½ the dough and roll out between two sheets of baking parchment to a thickness of 5mm.
  • Using the cutter, cut out 30 biscuits. Reform the remaining pieces into a ball and roll out.  Cut out as many biscuits as you can and repeat the process till no dough remains.  Lay the biscuits on a lined baking-sheet, sprinkle with brown sugar and cook in the centre of the oven for 20mins.
  • Repeat the process with the remaining ½ of the dough.  You will need 3 baking-

Image

 

You can keep these biscuits in a sealed tin for up to a month.Alternatively, you could flavour them with ground cinnamon instead of aniseed. 

Print

More Articles ...

Galettes des Rois, Gâteaux des Rois

Error: No articles to display